Practical Applications Of Physical Chemistry In Food Science And Technology

Practical Applications Of Physical Chemistry In Food Science And Technology Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Practical Applications Of Physical Chemistry In Food Science And Technology book. This book definitely worth reading, it is an incredibly well-written.

Practical Applications of Physical Chemistry in Food Science and Technology

Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi
Practical Applications of Physical Chemistry in Food Science and Technology Book PDF

Author : Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi
Publisher : CRC Press
Page : 273 pages
File Size : 55,8 Mb
Release : 2021-01-11
Category : Science
ISBN : 9781000032192

Get Book

Practical Applications of Physical Chemistry in Food Science and Technology by Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi Pdf

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

An Introduction to the Physical Chemistry of Food

John N. Coupland
An Introduction to the Physical Chemistry of Food Book PDF

Author : John N. Coupland
Publisher : Springer
Page : 182 pages
File Size : 49,7 Mb
Release : 2014-06-30
Category : Technology & Engineering
ISBN : 9781493907618

Get Book

An Introduction to the Physical Chemistry of Food by John N. Coupland Pdf

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

Physical Chemistry of Foods

Pieter Walstra
Physical Chemistry of Foods Book PDF

Author : Pieter Walstra
Publisher : CRC Press
Page : 834 pages
File Size : 51,7 Mb
Release : 2002-10-08
Category : Technology & Engineering
ISBN : 0203910435

Get Book

Physical Chemistry of Foods by Pieter Walstra Pdf

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Engineering Technology and Industrial Chemistry with Applications

Reza K. Haghi,Francisco Torrens
Engineering Technology and Industrial Chemistry with Applications Book PDF

Author : Reza K. Haghi,Francisco Torrens
Publisher : CRC Press
Page : 338 pages
File Size : 40,6 Mb
Release : 2018-09-24
Category : Science
ISBN : 9781351586115

Get Book

Engineering Technology and Industrial Chemistry with Applications by Reza K. Haghi,Francisco Torrens Pdf

This volume, Engineering Technology and Industrial Chemistry with Applications, brings together innovative research, new concepts, and novel developments in the application of new tools for chemical and materials engineers. It provides a collection of innovative chapters on new scientific and industrial research from chemists and chemical engineers at several prestigious institutions. It looks at recent significant research and reports on new methodologies and important applications in the fields of chemical engineering as well as provides coverage of chemical databases, bringing together theory and practical applications. Highlighting theoretical foundations, real-world cases, and future directions, this authoritative reference source will be a valuable addition for researchers, practitioners, professionals, and students of chemistry material and chemical engineering.

Chemistry and Chemical Engineering for Sustainable Development

Miguel A. Esteso,Ana Cristina Faria Ribeiro,A. K. Haghi
Chemistry and Chemical Engineering for Sustainable Development Book PDF

Author : Miguel A. Esteso,Ana Cristina Faria Ribeiro,A. K. Haghi
Publisher : CRC Press
Page : 313 pages
File Size : 46,8 Mb
Release : 2020-11-26
Category : Science
ISBN : 9781000727593

Get Book

Chemistry and Chemical Engineering for Sustainable Development by Miguel A. Esteso,Ana Cristina Faria Ribeiro,A. K. Haghi Pdf

The world faces significant challenges as population and consumption continue to grow while nonrenewable fossil fuels and other raw materials are depleted at ever-increasing rates. This volume takes a technical approach that addresses these issues using green design and analysis. It brings together innovative research, new concepts, and novel developments in the application of new tools for chemical and materials engineers. It is an immensely research-oriented, comprehensive, and practical work that focuses on the use of applied concepts to enhance productivity and sustainability in chemical engineering. It contains significant research that reports on new methodologies and important applications in the fields of chemical engineering as well as the latest coverage of chemical databases. Highlighting theoretical foundations, real-world cases, and future directions, the volume covers a diverse collection of the newest innovations in the field, including new research on atomic/nuclear physics, the barometric formula, amino acids in aqueous solutions, bioremediation and biotechnology, and more.

Biochemistry, Biophysics, and Molecular Chemistry

Francisco Torrens,Debarshi Kar Mahapatra,A. K. Haghi
Biochemistry Biophysics and Molecular Chemistry Book PDF

Author : Francisco Torrens,Debarshi Kar Mahapatra,A. K. Haghi
Publisher : CRC Press
Page : 211 pages
File Size : 48,9 Mb
Release : 2020-04-07
Category : Medical
ISBN : 9781000008326

Get Book

Biochemistry, Biophysics, and Molecular Chemistry by Francisco Torrens,Debarshi Kar Mahapatra,A. K. Haghi Pdf

Biochemistry, Biophysics, and Molecular Chemistry: Applied Research and Interactions provides the background needed in biophysics and molecular chemistry and offers a great deal of advanced biophysical knowledge. It emphasizes the growing interrelatedness of molecular chemistry and biochemistry, and acquaints one with experimental methods of both disciplines. This book addresses some of the enormous advances in biochemistry, particularly in the areas of structural biology and bioinformatics, by providing a solid biochemical foundation that is rooted in chemistry. Topics include scientific integrity and ethics in the field; clinical translational research in cancer, diabetes, and cardiovascular disease; emerging drugs to treat neurodegenerative diseases; swine, avian, and human flu; the use of big data in artificial knowledge in the field; bioinformatic insights on molecular chemistry; and much more.

Modern Green Chemistry and Heterocyclic Compounds

Ravindra S. Shinde,A. K. Haghi
Modern Green Chemistry and Heterocyclic Compounds Book PDF

Author : Ravindra S. Shinde,A. K. Haghi
Publisher : CRC Press
Page : 226 pages
File Size : 49,9 Mb
Release : 2020-03-31
Category : Medical
ISBN : 9781000029192

Get Book

Modern Green Chemistry and Heterocyclic Compounds by Ravindra S. Shinde,A. K. Haghi Pdf

This book covers the general properties of heterocyclic compounds and methods for their preparation to use in applications of green chemistry. Heterocyclic compounds are an important class of molecules in organic chemistry due to their presence in natural products and their use in pharmaceuticals and new materials. They also play a vital role in the metabolism of living cells. Heterocyclic compounds have a wide range of applications in agrochemicals, pharmaceuticals, veterinary products, etc. This research-oriented volume is ideal for readers who want to fully realize the almost limitless potential of heterocyclic compounds and to discover new and effective pharmaceuticals among heterocyclic compounds, the largest and most varied family of organic compounds. The book features several case studies and step-by-step descriptions of synthetic methods and practical techniques. It also serves as a guide for chemists, offering them new insights and new paths to explore for effective drug discovery.

Food Physics

Ludger Figura,Arthur A. Teixeira
Food Physics Book PDF

Author : Ludger Figura,Arthur A. Teixeira
Publisher : Springer
Page : 550 pages
File Size : 46,6 Mb
Release : 2009-09-02
Category : Technology & Engineering
ISBN : 3540823948

Get Book

Food Physics by Ludger Figura,Arthur A. Teixeira Pdf

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Physical Properties of Foods

Serpil Sahin,Servet Gülüm Sumnu
Physical Properties of Foods Book PDF

Author : Serpil Sahin,Servet Gülüm Sumnu
Publisher : Springer Science & Business Media
Page : 254 pages
File Size : 51,7 Mb
Release : 2007-05-27
Category : Technology & Engineering
ISBN : 9780387308081

Get Book

Physical Properties of Foods by Serpil Sahin,Servet Gülüm Sumnu Pdf

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Water Activity in Foods

Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Water Activity in Foods Book PDF

Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Publisher : John Wiley & Sons
Page : 819 pages
File Size : 52,8 Mb
Release : 2020-05-14
Category : Technology & Engineering
ISBN : 9781118823354

Get Book

Water Activity in Foods by Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza Pdf

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Nanotechnology-Enhanced Solid Materials

Lionello Pogliani,Ann Rose Abraham,A. K. Haghi,Prabhat Ranjan
Nanotechnology Enhanced Solid Materials Book PDF

Author : Lionello Pogliani,Ann Rose Abraham,A. K. Haghi,Prabhat Ranjan
Publisher : CRC Press
Page : 324 pages
File Size : 42,5 Mb
Release : 2023-09-08
Category : Technology & Engineering
ISBN : 9781000775662

Get Book

Nanotechnology-Enhanced Solid Materials by Lionello Pogliani,Ann Rose Abraham,A. K. Haghi,Prabhat Ranjan Pdf

This new volume highlights the emergence and rapid development of nanotechnology-enhanced solid materials and the ways they have impacted almost every aspect of nanoengineering. The chapters explore the role of nanomaterials in industries in diverse applications, such as for insulation and reinforcement of composite materials. The book focuses on the design, synthesis, and properties of solid materials, presenting updated, practical, and systematic knowledge on the modification of nanomaterials. The topics include photovoltaic applications of solid carbons, mesoporous silica nanomaterials, smart biopolymer composites and polymer solids, graphene oxide as an emerging solid-based nanocomposite material, steady-state creep deformation, and more.

Physical Chemistry of Foods

Henry G. Schwartzberg,Richard W. Hartel
Physical Chemistry of Foods Book PDF

Author : Henry G. Schwartzberg,Richard W. Hartel
Publisher : CRC Press
Page : 776 pages
File Size : 48,6 Mb
Release : 1992-06-11
Category : Technology & Engineering
ISBN : 0824786939

Get Book

Physical Chemistry of Foods by Henry G. Schwartzberg,Richard W. Hartel Pdf

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.

Green Chemistry and Green Engineering

Shrikaant Kulkarni,Neha Kanwar Rawat,A. K. Haghi
Green Chemistry and Green Engineering Book PDF

Author : Shrikaant Kulkarni,Neha Kanwar Rawat,A. K. Haghi
Publisher : CRC Press
Page : 322 pages
File Size : 50,8 Mb
Release : 2020-12-22
Category : Architecture
ISBN : 9781000095227

Get Book

Green Chemistry and Green Engineering by Shrikaant Kulkarni,Neha Kanwar Rawat,A. K. Haghi Pdf

This interdisciplinary and accessible new volume presents a broad range of application-based green chemistry and engineering research. The book familiarizes readers with the integration of tools and spell out the approaches for green engineering of new processes as well as improving the environmental risks of existing processes. The expert authors discuss the myriad opportunities and the challenges facing green chemistry today in both its theoretical and practical implementation. The book expands upon green chemistry concepts with the latest research and new and innovative applications, providing both the breadth and depth researchers need. Topics include solar energy, electrospinning of bio-based polymeric nanofibers, biotransformation, engineered nanomaterials in environmental protection, and much more.

Electromagnetic Technologies in Food Science

Vicente M. Gómez-López,Rajeev Bhat
Electromagnetic Technologies in Food Science Book PDF

Author : Vicente M. Gómez-López,Rajeev Bhat
Publisher : John Wiley & Sons
Page : 469 pages
File Size : 45,6 Mb
Release : 2021-12-13
Category : Technology & Engineering
ISBN : 9781119759515

Get Book

Electromagnetic Technologies in Food Science by Vicente M. Gómez-López,Rajeev Bhat Pdf

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Advanced Research Methods in Food Processing Technologies

Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Advanced Research Methods in Food Processing Technologies Book PDF

Author : Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 472 pages
File Size : 42,7 Mb
Release : 2024-02-06
Category : Technology & Engineering
ISBN : 9781000840599

Get Book

Advanced Research Methods in Food Processing Technologies by Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar Pdf

This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.